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Analysis of Sensory Properties in Foods / Edgar Chambers
| Analysis of Sensory Properties in Foods / Edgar Chambers |
| Autore | Chambers Edgar |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (132 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
mayonnaise
Choquet integral multi-attribute time-intensity (MATI) data foods fuzzy measure specialty food monosodium glutamate (MSG) food label plant breeding consumer test perception multi-criteria decision-making interaction indices multicollinearity unique food products sensory thresholds natural quality control Shapley value processing thermosensing willingness to pay esophageal cancer cross-cultural affective test carryover effects Prunus dulcis hot beverages sensory acceptability mixed models chicken soup sensory bias product development temperature methodological study relative importance of attributes to liking product improvement nonlinear models consumer lexicon descriptive sensory analysis emulsification ingredient hydroSOStainable products temporal drivers of liking (TDOL) texture MSG substitutes functional data analysis food ethnic food descriptive analysis LMG statistic shelf life sensory evaluation sensory coffee fruit chews descriptive |
| ISBN |
9783039214341
3039214349 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367565903321 |
Chambers Edgar
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical and Technological Characterization of Dairy Products
| Chemical and Technological Characterization of Dairy Products |
| Autore | Faccia Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ABTS
acidified dairy gel actinidin amino acids angiotensin-converting enzyme inhibition antibacterial activity anticancer antihypertensive antioxidant antioxidant activity antioxidant capacity bioactivity black tea bovine milk proteins cheese cheese freezing cheese quality cheese-making efficiency cheese-making losses cheesemaking comparative proteomics confocal laser scanning microscopy cream cheese cryoprotectants curd fines defatted cheese digestibility donkey milk DPPH ewes' milk cheese fatty acid profile fatty acids fenugreek and Moringa oleifera seed flours functional yogurt infant formula preparation kiwifruit microstructure milk clotting milk composition milk fat globule membrane milk fat globules mineral content mountain cheese n/a nanoparticle NMR spectroscopy nutraceutical properties panela cheese Parmigiano Reggiano cheese peptides physicochemical property polymerized goat milk whey protein probiotic addition Raman spectroscopy rheology Rubus suavissimus S. Lee (Chinese sweet tea) rumenic acid sensory sensory analysis sensory properties soy isoflavones starch textural property texture total phenolic content VOC volatile compound volatile organic compounds yogurt zinc zinc-dependent enzyme |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
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Faccia Michele
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Consumer Preferences and Acceptance of Meat Products
| Consumer Preferences and Acceptance of Meat Products |
| Autore | Garmyn Andrea |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (222 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
acceptability
actinidin attitude beef colour conjoint analysis consumer consumer acceptance consumer perceptions consumer sensory consumer sensory testing consumers cross-cultural demographic demographics eating quality enhancement extended postmortem aging fajita flavor focus group grass-fed beef holistic product development juiciness lamb lamb age longissimus meat buying criteria meat products meat purchase decision-making Meat Standards Australia (MSA) muscle n/a older adults oxidation patties phosphate pork premium proteolysis qualitative multivariate analysis quality satisfaction semimembranosus sensory sensory evaluation sensory testing sheepmeat sodium bicarbonate tempeh tenderness yearling |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557669503321 |
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Garmyn Andrea
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Edible Insects as Innovative Foods : Nutritional, Functional and Acceptability Assessments
| Edible Insects as Innovative Foods : Nutritional, Functional and Acceptability Assessments |
| Autore | Jung Chuleui |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (335 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
acceptance
Acheta domesticus Africa Alcalase alcoholic fatty liver alternative food resource Amino acids Antheraea assamensis antimicrobial antioxidant antioxidant activities antioxidant activity Apis cerana indica attitude avoid bio-active compounds biodiversity bioresource blood coagulation characteristics consumer analysis culture defatted powder degree of hydrolysis disgust DRSA edible insect edible insects emotions Enterococcus entomophagy enzymatic hydrolysis ethanol fatty acid oxidation fatty acids feed supplementation food food choice food hygiene food law food policy food safety food shortage food/feed safety growth performance haemolysis honey insect insect edibility insect powders insects lipogenesis mealworm mealworm oil minerals mirror neurons model system Nagaland neophobia novel food novel proteins nutrient composition nutrients nutrition platelet aggregation preparation processed processing protein hydrolysate psychology Samia cynthia ricini sensory shelf life silkworm silkworm powder sociolinguistics Sprague-Dawley rats steamed and freeze-dried mature silkworm larval powder supplement sustainable food techno-functional properties Teleogryllus emma Tenebrio molitor thermal processing traditional knowledge Vespa mandarinia Vespa velutina nigrithorax Vespula orbata wasp larva willingness to eat yellow mealworm |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Edible Insects as Innovative Foods |
| Record Nr. | UNINA-9910557113703321 |
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Jung Chuleui
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food, Health and Safety in Cross Cultural Consumer Contexts
| Food, Health and Safety in Cross Cultural Consumer Contexts |
| Autore | Byrne Derek V |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (263 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
age differences
Albanian consumers basic tastes beef bootstrapping Brazil butter preference certification mark Check-All-That-Apply china China circular economy coffee consumer consumer behavior consumer liking consumer preference consumer survey consumers cross cultural study cross-cultural cross-cultural consumer differences cross-culture cultural consumer context dairy Denmark diet environmental concern Finland food handling food hygiene food innovation adoption food quality food reward food safety food security food service industry fruit chips gender differences health health consciousness healthy food consumption hedonic based projective mapping hedonic transfer hierarchical clustering individual differences information behavior Kosovar consumers liking marketing meat substitute meathybrid microbiological risk model matrix n/a oat products optimistic bias organic foods consumerism PGI status plant-based proteins post-ingestive food pleasure post-ingestive sensation purchase intention questionnaire risk risk perception safety food satisfaction sensory sensory attributes social trust taste mixtures taste primaries taste-taste interactions temperature traceability system volatiles Waterford Blaa Western Balkan countries |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557371703321 |
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Byrne Derek V
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
| Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment |
| Autore | Fuentes Sigfredo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (114 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general Technology, engineering, agriculture |
| Soggetto non controllato |
artificial neural networks
avocado botanical origin classification consumer acceptance prediction consumer science cultivars data fusion deep learning emotion recognition facial expression recognition flavor lexicon galvanic skin response long short-term memory machine learning machine learning modeling n/a natural language processing near infra-red spectroscopy neural networks physicochemical measurements physicochemical parameters preference mapping sensory sensory analysis sensory descriptive analysis sensory evaluation sensory science unifloral honeys weather wine quality |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566478503321 |
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Fuentes Sigfredo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
| Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| Autore | Rizzo Valeria |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (162 p.) |
| Soggetto topico |
Business strategy
Manufacturing industries |
| Soggetto non controllato |
2-furaldehyde
5-hydroxymethylfurfural accelerated shelf-life test active antimicrobial antimicrobial activity antioxidant activity antioxidants' retention asparagus biodegradable biomaster-silver browning index by-product by-products chicken chicken breast fillet color drip loss enzyme activity essential oil essential oil emitter fiber fish storability food packaging fresh-cut fruit globe artichoke genotype Lepidium sativum lignin liquid absorbent pad Malvasia MAP microbial growth microbiological quality nanocomposites natural natural preservative oil uptake PET polybutylene succinate polypropylene film pomegranate peel powder potato poultry prickly pear cactus quality parameters SANAFOR® sensory sensory evaluation sepiolite shelf life shelf-life sustainable approach sweet wine tapioca starch texture weight loss zero-waste |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557307803321 |
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Rizzo Valeria
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
| Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (201 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN)
ageing alcoholic fermentation aroma aroma persistence bee pollen bentonite bottle aging brandy cherry chestnut chitosan climate chamber cryoextraction fermentation fermentative activator flavor profile foam properties foamability grapes HS-GC/MS in vitro release in vivo release in-mouth headspace sorptive extraction lactic acid bacteria n/a non-saccharomyces yeasts oak oral release phenolic compounds polyphenol-aroma interactions raisining red winemaking red wines retronasal aroma saliva sensory sensory analysis sensory evaluation sensory profile sensory threshold serving temperature Sherry sparkling wine sparkling wines strain variability sweet wine tannins time-intensity Tintilla de Rota vinegar volatile composition volatile compounds warm climate white wine wine wine aroma wine secondary aroma wines wood chips |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557372303321 |
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Castro-Mejías Remedios
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Physicochemical and Sensory Evaluation of Grain-Based Food
| Physicochemical and Sensory Evaluation of Grain-Based Food |
| Autore | Serventi Luca |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (192 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general |
| Soggetto non controllato |
alcohol
algae ancient grain flours aquafaba Auricularia auricula Bacillus cereus bakery products betaine bread quality bread quality parameters breadmaking chickpea colour consumer acceptance consumer preferences cooked rice cooking water dough rheology drivers of liking and disliking dynamic mouthfeel perception egg egg replacement emulsifiers extrusion food formulation free amino nitrogen freeze-drying functional foods future foods gluten-free gochujang Lentinula edodes maize snacks mayonnaise multiple factor analysis n/a nutritional characterization oat particle size phenolic compounds physicochemical physicochemical properties plant proteins plant-based yogurt alternative prehistoric grinding practices processed whole wheat protein profile proximate composition pseudocereals quality response surface methodology rheology sensory sensory evaluation snack soaking water split yellow peas spray-drying starch gelatinization starches sustainability texture Tremella fuciformis vegetable pasta whole flour Zygosaccharomyces rouxii β-glucan |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580213703321 |
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Serventi Luca
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
| Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| Autore | Pasqualone Antonella |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
almond skins
alpha-amylase inhibition amaranth amino acids anthocyanins anti-inflammatory activity antioxidant capacity antioxidant properties bakery products bioactive compounds biscuits bread by-product byproducts cereal cereal beverage cereal-based ready-to-drink beverage chemical characterization chickpea child coffee silverskin consumer acceptability convenient meal replacement (CMR) dietary fiber djulis dough rheology extreme vertices mixture design extruded products extrusion extrusion-cooking fermentation fiber flaxseed focaccia food aid food quality fortification fortified blended foods (FBFs) fortified pasta functional functional foods gamma-amino butyric acid (GABA) germinated wheat health benefits health claims hemp infant insect insects inulin lactic acid bacteria leavening agent legume low-sodium sea salt milling by-products Moringa oleifera Moringa oleifera leaf powder (MOLP) Na+ reduction NaCl new quality non-alcoholic nutritional composition nutritional value optimization pasta phenolic bioaccessibility phenolic compounds physico-chemical and textural attributes phytic acid pigmented wheat pizza polyphenols porridge product development protein energy malnutrition pulses re-milled semolina reofermentograph resistant starch response surface methodology (RSM) rheological properties roller milling sensory sensory attributes sensory evaluation sensory profile sensory properties slowly digestible starch sorghum sourdough starch digestion stone milling Taguchi grey relational analysis texture texture profile analysis toxicological analysis Triticum turgidum L. subsp. durum Desf upcycling wheat wholewheat flour xanthan gum |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557693103321 |
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Pasqualone Antonella
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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